The MPH in Nutrition program emphasizes the social and environmental determinants of nutrition and food security and how to solve them through nutritional assessment of populations, community nutrition actions, health promotion programs, and food and nutrition policies. The program trains future public health nutritionists to manage programs and shape policies that improve the nutritional health and food security of populations. A full spectrum of contexts is addressed, including: humanitarian crises in low-income countries; sustainable development in low- and middle-income countries; and the dual burden problems of under- and over-nutrition common to middle and high-income countries.
The mission of the MPH Nutrition Program is to train future public health leaders to shape policies, administer programs, and to communicate to the public to improve nutritional health and food security of population groups across a full spectrum of economic context.
This program is a member of the Association of Graduate Programs in Public Health Nutrition (AGPPHN).
Program Competencies
Students who graduate from this degree program can expect to develop the following competencies as they successfully meet and complete the program degree requirements.
- Identify the major types of food and nutrition related health problems in domestic and international settings and the factors that cause them.
- Apply various methods in order to assess the food security and nutritional status of populations, including anthropometric, biochemical, clinical, dietary, and ecological methods.
- Describe and design a theory-based public health intervention or program.
- Develop a plan to monitor and evaluate a public health intervention or program, based on a theory of change.
- Conduct analysis of nutrition and food security data using statistical software, including the interpretation and communication of results.
- Describe major policies and programs that affect food, nutrition, and health and explain the logic of their impacts.
- Demonstrate proficiency in applying the concepts of public health programming and evaluation to food, nutrition, and health problems.
Prerequisites for admission into the MPH in Nutrition program include: A basic nutrition course and a basic biological basis of health and disease course.
The MPH Degree in Nutrition requires a total of 45 credits that includes:
| Course ID | Title | Credits |
|---|---|---|
| SPHTM Foundational Requirements | ||
| SPHL 6020 | Foundations in Public Health | 3 |
| SPHL 6050 | Biostatistics for Public Health | 3 |
| SPHL 6060 | Epidemiology for Public Health | 3 |
| SPHL 6070 | Health Systems Policy and Management | 3 |
| SPHL 6080 | Design Strategies in Public Health Programs | 3 |
| Program Course Requirements | ||
| SBPS 6030 | Social and Behavioral Aspects of Health | 3 |
| SBPS 6340 | Monitoring and Evaluation of Health Programs | 3 |
| SBPS 6750 | Population Nutrition Assessment | 3 |
| SBPS 6770 | Food and Nutrition Policy | 3 |
| SBPS 6780 | Nutrition in Low and Middle Income Countries ( ) | 3 |
| Elective Courses 1 | 15 | |
| SPHL 9980 | Applied Practice Experience 2 | 0 |
| SBPS 7980 | Professional Practice Seminar 3 | 1 |
| or SPHL 7950 | Integrative Learning Experience | |
- 1
General Nutrition - suggest one of the following electives: SBPS 6610 - Local Food Systems and Nutrition; SBPS 6310 - Nutrition in Complex Emergencies; SBPS 6790 - Food Security and Resilience
MCH Leadership select two of the following electives: SBPS 6490 - Key Policy and Programs in Maternal and Child Health; SBPS 6510 - Essential Issues in Maternal and Child Health; SBPS 7510 - Maternal and Child Health: Lifecourse Perspective
- 2
The Applied Practice Experience (APE) is a supervised practice experience conducted in an agency or organization external to the university to gain practical experience. The APE allows students to demonstrate attainment of at least five competencies, including at least 3 from the foundational competencies.
- 3
All students must complete an Integrative Learning Experience (ILE) that demonstrates the synthesis of foundational and concentration competencies. The ILE for students in the MPH in Nutrition may be either the Public Health Analysis or the Capstone Course - SBPS 7980 Practice Seminar in Nutrition.
Model Course Schedule
| Year 1 | ||
|---|---|---|
| Fall | Credit Hours | |
| SPHL 6020 | Foundations in Public Health | 3 |
| SPHL 6060 | Epidemiology for Public Health | 3 |
| SPHL 6080 | Design Strategies in Public Health Programs | 3 |
| SBPS 6610 | Local Food Systems & Nutrition | 2 |
| Credit Hours | 11 | |
| Spring | ||
| SPHL 6050 | Biostatistics for Public Health | 3 |
| SBPS 6030 | Social and Behavioral Aspects of Health | 3 |
| SBPS 6780 | Nutrition in Low and Middle Income Countries | 3 |
| Elective(s) | 3 | |
| Credit Hours | 12 | |
| Summer Session | ||
| SPHL 6070 | Health Systems Policy and Management | 3 |
| SPHL 9980 | Applied Practice Experience | 0 |
| Credit Hours | 3 | |
| Year 2 | ||
| Fall | ||
| SBPS 6750 | Population Nutrition Assessment | 3 |
| SBPS 6340 | Monitoring and Evaluation of Health Programs | 3 |
| SBPS 7980 or SPHL 7950 | Professional Practice Seminar or Integrative Learning Experience | 1 |
| Elective | 3 | |
| Credit Hours | 10 | |
| Spring | ||
| Elective | 9 | |
| SPHL 7950 | Integrative Learning Experience (PHA) (complete) | 0 |
| Credit Hours | 9 | |
| Total Credit Hours | 45 | |